Homemade Ricotta
Ingredients
- 8 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 3 tbsp lemon juice
- sieve/colander
- cheesecloth
How-to
- Line a sieve with a layer of cheesecloth and place over a bowl and set aside
- In a medium size pot, bring milk, cream, and salt to a rolling boil on the stove, stirring occasionally to prevent scorching
- Add lemon juice, lower heat to a simmer and stir until the mixture begins to curdle, about 2 minutes. Once curdled, pour the mixture into the cheesecloth and let strain for 1 hour or until desired level of moisture is reached
- The ricotta is ready to use immediately or kept refrigerated in a sealed container for up to 3 days